Tomato and Eggplant Japanese Salad with Sesame Soy Dressing

Ingredients (Serves 2)

• 1 tomato (about 170g)
• 2 Japanese eggplants (about 140g)
• 5cm piece of long green onion (about 10g)
• 
  Kewpie Japanese-style Soy Sauce with Sesame Seeds Dressing, to taste

Instructions

1. Cut the tomato into 8 wedges.
2. Trim the stems off the eggplants and wrap each in plastic wrap. Microwave at 600W for about 2 minutes and 30 seconds. Immediately place the wrapped eggplants in cold water to cool. Once cooled, remove wrap, cut each lengthwise into quarters, then halve crosswise.
3. Cut the long green onion into fine white strips (shiraganegi) and soak in water, then drain.
4. Arrange the tomato and eggplant on a plate, top with the shredded leek, and drizzle with sesame soy dressing.

Tips

• Microwave time may vary—adjust as needed.
• Cooling the eggplants in water while wrapped helps preserve their color.